Prep 15 mins
Cook 20 mins
A family favorite at our house - modified from "Simply Light Cooking" cookbook with some time-savers noted in the recipe.
- In a non-stick skillet heat oil; brown potatoes for about 5 - 10 minutes stirring every minute or so (you can skip this step and go directly to next step adding potatoes & remaining ingredients to skillet to save time).
- Add remaining ingredients to skillet and stir to combine. Reduce heat to low, cover and let cook until potatoes are tender, about 15-20 minutes.
- Note - I use about a teaspoon of the McCormick salt free seasoning blend called "It's a Dilly" instead of the last 4 ingredients on the list - a time saver and gives it a really nice flavor.
- Second note - original recipe says good served warm or cold - like a potato salad? I haven't tried it cold, but it certainly has potential!
This was delicious! I somehow ended up with a lot of liquid which didn't seem right, but turned out to be just fine. I used red potatoes instead of brown because i like them better, and i used rosemary instead of dill.
I used every ingredient except the lemon peel.I put in a non-stick baking large diameter pan with raised sides at 375* for 40 minutes covered. I used Sysco chicken base with two cups of hot water.This went well with a turkey meat loaf I was cooking at the same time. I think I would use dried onion flakes also when I make again. Thanks for posting.
Looking for something a little different -- found this in Reviewed Recipes - and it's a winner !! Used red potatoes, with skins on, didn't have boullion so used chicken broth, and sprinkled Adobo Seasoning -(haven't yet found "It's a Dilly" - but the ONE herb returning in my 1/2 whiskey barrel is ---fresh dill!! I sliced the potatoes earlier than I was ready to cook, so added about 2 Tbsp. olive oil and tossed in a bowl, then just dumped the whole thing in the pan, to sautee for a few minutes before adding everything else. Very tasty -- will be making this again. Thanks, Ma Hiker. Janey